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this image shows a decadent chocolate truffle pie served in a glass dish, featuring a creamy filling made with dark chocolate, raw cacao powder, and coconut milk, layered over a pecan crust and topped with a dusting of cocoa powder for a rich, indulgent dessert.

Chocolate Truffle Pie Recipe

Indulge in the velvety richness of this Chocolate Truffle Pie. A nutty, cacao-infused crust meets a luscious dark chocolate filling, creating a decadent dessert that's both elegant and irresistible. Perfect for special occasions or whenever you crave a little chocolate magic.
Print Recipe Pin Recipe
Prep Time 35 minutes
Freeze Time 3 hours
Total Time 3 hours 35 minutes
Course Dessert
Cuisine French
Servings 6 people
Calories 591 kcal

Equipment

  • Mixing bowl
  • Food processor or blender
  • Saucepan
  • Parchment paper
  • 7×5 glass baking dish

Ingredients
  

Filling

  • 1 tbsp vanilla extract
  • 3 tbsp coconut oil
  • 1 can full-fat coconut milk
  • 1 cup semisweet mini chocolate chips
  • ⅛ tsp ground cinnamon

Crust

  • 3 tbsp raw cacao powder
  • ½ tsp vanilla extract
  • ½ tsp coconut oil
  • ½ cup Medjool dates, about 5 dates
  • 1 cup raw pecans

Instructions
 

  • Grind pecans into a coarse meal using a food processor or blender and transfer to a bowl.
    this image shows raw pecans being ground in a food processor to create a fine, crumbly texture, forming the base of the crust for the chocolate truffle pie.
  • Remove pits from dates, process until creamy, and combine with the pecans, cacao powder, vanilla, and coconut oil.
    this image shows ground pecans, blended date paste, and a drizzle of coconut oil being mixed in a bowl to form a cohesive, rich crust mixture for the chocolate truffle pie.
  • Line a 7×5 glass dish with parchment paper, evenly spread the mixture, and set aside.
    this image shows the prepared crust mixture being pressed evenly into a glass pie dish, creating a sturdy base for the chocolate truffle filling.
  • Heat coconut milk and coconut oil in a saucepan until bubbling gently, then stir in dark chocolate, vanilla, and cinnamon.
    this image shows coconut milk and coconut oil gently heating in a saucepan until bubbling, forming the rich base for the chocolate truffle pie filling.
  • Simmer for 3 minutes, stirring constantly.
    this image shows dark chocolate melting into a warm mixture of coconut milk and oil, combined with vanilla and cinnamon, creating a velvety filling for the chocolate truffle pie.
  • Spread the filling over the crust and freeze for 3 hours.
    This image shows a spatula spreading a creamy or savory filling evenly over a pre-baked crust, ensuring a smooth and uniform layer for the dish.
  • Let it sit for 5 minutes at room temperature before serving.
    This image shows the dish being plated and served, with a garnish added for a fresh and visually appealing presentation, ready to be enjoyed.

Notes

  • Use Medjool dates for the creamiest texture in the crust.
  • Ensure the chocolate filling is smooth and glossy by stirring continuously.